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ChefNorway’s Norwegian Lemon Mousse


Since I was little, I’ve been told stories about my father eating this dessert with a very special spoon. The smallest and tiniest salt spoon they had. He wanted the dessert to last as long as possible. Between Christmas and New Year’s Day, my father knows that my mother will make this dessert. Of course, the apple doesn’t fall far from the tree, and the rest of the family makes sure to be seated at the dining table. We all love to eat it and tease dad about his history with lemon mousse. It’s really simple to make it.


European Measurements

  •  3 dl. heavy cream
  • 0,5 dl. sugar
  • 2 egg yolks
  • 125g sugar
  • Juice of half a lemon
  • Zest of 1 lemon
  • 5 gelatin plates
  • 0,5 dl. hot water
  • 2 egg whites

For the US measurements click the button down below


  • Start by adding heavy cream to a mixer bowl
  • Add 50 g sugar to the heavy cream
  • Start the mixer but pay attention. You want to stop when it’s got a smooth texture
  • Leave in fridge until we use it later
  • Separate egg yolks from whites
  • Measure up sugar in a mixing bowl.
  • Add lemon juice, egg yolks, and lemon zest and mix it.
  • Soak gelatin plates in cold water for 5 minutes. Remember to squeeze water out of them after.
  • Bring 0.5 dl. Water to a boil. Turn off heat and add in gelatin plates. Mix gelatin with the water.
  • Add this to the egg and sugar mixture.
  • Add the smooth whipped cream, and egg whites.
  • Finish by mixing everything for 1 minutes.
  • Cover the bowl with plastic. Cool in fridge.
  • I like to add mixture to dessert glasses before cooling it. Making it ready to serve.


Before serving you could add lemon zest as top decoration, and with a slice of lemon on edge.

Download Recipe



Summary Lemon Mousse is always a favorite. It's a smooth sour sweet dessert. It's quite a bite and will fill you up, so watch your portioning. If you want it to last longer I suggest eating it with a "salt spoon".


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